Browned Butter And Crispy Sage Chex Mix Recipes

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook ravioli according to package instructions (or if using homemade, according to your recipe).
• While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
• Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.

FETTUCCINE WITH BROWN BUTTER AND SAGE

Steps:

• Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
• Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.